Honey roasted parsnip soup

I finally got around to making a Facebook page for this site – so if you enjoy my recipes, please go and like me on FB here! I very much appreciate all the comments / likes I get :)

———————————————————————————————————————————————-

This soup recipe tastes like Christmas. I guess that’s usually the only time I eat honey roasted parsnips, so as soon as I taste them I imagine sitting at a table with an enormous plate of food in front of me and a stupid paper hat on my head.

(I just remembered, I don’t think Americans have Christmas Crackers – so if you have no idea why I would be wearing a ridiculous hat at Christmas, read this and then look at this photo!)

Aaaanyway, that’s enough embarrassing photos for today. Back to the soup…

Since the parsnips are pretty sweet already, a little honey goes a long way in this recipe – I definitely wouldn’t exceed the 2tbsp suggested, and if you’re wary of sweet/savoury things like I am, I’d recommend even using a little less. But if you love sweet roasted parsnips then this is the soup for you! It was packed full of the parsnippy flavour.

I always welcome a bowl of hot soup on a cold February evening. Have you seen the weather recently?! Luckily I seem to be living in the only place in the UK that hasn’t had snow, and I’m hoping it stays that way. But whether you’ve had snow or not, try out this comforting soup and let me know what you think!

Check out the other recipes in the Newlyweds recipe linky here :)

Serves 2

300g parsnips, peeled (approx. 1 large parsnip)

200g potatoes, peeled (approx 3 small potatoes)
1 medium onion
2tbsp sunflower oil
2tbsp honey
1tsp dried thyme
1 stock cube
Black pepper
~500ml boiling water
Bread, to serve

Preheat the oven to 200°C (Gas Mark 6 / 400°F).

Chop the parsnips and potatoes into fairly small chunks or sticks, and lay out on a large baking tray. Slice the onion into wedges, and add this to the tray. Coat with the oil, and drizzle with 1tbsp honey. Put the tray in the oven.

After around 25 minutes, remove from the oven to stir. Add a little more honey, and the dried thyme. Return to the oven for a further 15 minutes.

Remove from the oven once the vegetables are soft and beginning to crisp up.

Transfer the vegetables to a blender. Pour a dash of boiling water onto the baking tray, and use a spatula to deglaze the pan. Add this to the blender, along with the stock cube and plenty of black pepper.

Blend the soup, adding as much boiling water as you need to get the consistency you desire – perhaps around 500ml.

Serve warm with fresh bread.